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Ma Su meal in phytic acid separation , purification and antioxidant activity of

Author: LiPeng
Tutor: TangChunHong
School: Chongqing Technology and Business University
Course: Environmental Engineering
Keywords: Phytic acid Extraction Adsorption Perilla meal Quadratic regression Antioxidant activity
CLC: TS229
Type: Master's thesis
Year: 2011
Downloads: 52
Quote: 0
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Abstract


Perilla frutescens（L.） var. frutescens is an annual herb and belongs to the genus of Perilla Linn. It was used as an alternative of Perilla with larger area of planting in southwest China. And also it is a new type of edible lard edible lard, health crop and Chinese medicinal material which was worth planting expand. Perilla bread meal is a surplus product after perilla sead was squeezed. It is ofen used in livestock breeding and farmland farming as a feed or fertilizer, so it was not used as well. If we can strengthen the research and development of perilla meal with the purpose of utilizing comprehensively those natural resources and improving its value-added, which would bring enormous economic, social and ecological benefit. In this thesis, the optimization conditions of extracting phytic acid from perilla meal were received by the single fator and quadtatic regression experiments, the optimum condition of isolating and purificating phytic by 330# anion exchange resin were explored, the antioxidant activity of phytic acid was studyed through vitro experiment compared with other common antioxidant, which provided the foundation for utilizing comprehensively, developing perilla meal resources and the follow-up study of phytic acid.The main contents and conclusions of the thesis are as follows:（1）The essential component of perilla meal was analyzed, among which the crude protein content has high as 32.80%, and the content of water, ash, crude fat total sugar were 6.14%, 7.27%, 0.87%, 4.34% respectively.（2）The effect of diameter（X1）, hydrochloric acid concentration（X2）, extraction time（X3）, extraction temperature（X4） and ratio of liquid to solid（X5） on the yield of phytic acid from the perilla meal was studied by solvent leaching during the optimize extraction experiment. Based on single fator experiments, the mathematical model of yield on five factors were established by software DPS7.05 and quadtatic regression rotation combination design, as in the equation, Y=2.48748+0.11968X1+0.11318X2+ 0.00821X3+0.04922X4+0.05354X5+0.05193X12-0.02435X22+0.01836X32-0.00272X42-0.00605X52-0.00006X1X2-0.01287X1X3-0.02224X1X4-0.01542X1X5+0.00661X2X3-0.00734X2X4-0.00162X2X5-0.02001X3X4+0.00124X3X5-0.00051X4X5. The effect of five factors on yield was as follows: diameter > hydrochloric acid concentration > atio of liquid to solid > extraction temperature > extracion time. It was concluded from the model that when diameter, hydrochloric acid concentration, extracion time, extraction temperature and ratio of liquid to solid were 120mesh, 0.63mol/L, 20min, 51℃and 1:8, the yield is the maximal（3.13%） and consistent with the verification testing result（3.17%）.（3）Adsorption factors of phytic acid were researched by static method. The results showed that the adsorption equilibrium could be reached when the time was 4h, pH value was 1 and room temperature at static state. The 1.0mol/L NaCl had the effect as the static washing solvent. The absorption and washing effect of 330# anion exchange resin on phytic acid from perilla meal were studied by dynamic method. And the influences of reaction ratio of column diameter to height, velocity of the sample flow, concentration of samples, velocity of the eluent folw and concentration of eluent were experimentally tested. The results showed that the lower ratio of column diameter to height and choosing 1.0 mL/min and 1.0 mg/mL as the velocity of the sample flow and the concentration of samples had better effect on phytic acid absorption in the experimental range, the eluent of 2.0mol/L NaCl had a better washing effect with the velocity of the eluent folw 2.0ml/L.（4）The antioxidant properties of phytic acid were studied through six different systems: edible lard, H2O2, nitrite, superoxide（O2-·）, free radicals （·OH）, ability of reverting and compared with Vc and TBHQ. The results showed that, in the edible lard system, the acid value was less than 12mg KOH/g after adding 0.020.06% phytic acid to the edible lard, which was in the regulation standard. Phytic acid has certain antioxidant properties to edible lard, the rate that edible lard was oxidanted could be decreased, the process of rancidity of edible lard could be delayer and the preservation time of edible lard could be prolonger when adding phytic acid to edible lard. The antioxidant activity of several antioxidants was: TBHQ > Vc > phytic acid > blank group. The peroxide value of the lard added phytic acid, TBHQ and Vc was lower than the GB 16meq/kg. In the H2O2 system, the activity of H2O2 was scavenged by phytic acid was stonger with higher concentration. the clearance rate reached 90.53% when the concentration of phytic acid was 1.0mg/mL, however, the activity of which was lower than TBHQ and Vc. In the nitrite system, the effect of phytic scavengting nitrite has better than Vc and TBHQ, the clearance rate and concentration of samples showed a dose-effect relationship, the activety of several antioxidants scavengting nitrite was: phytic acid > Vc > TBHQ. In the pyrogallol autoxidation system, the effect of phytic acid scavengting superoxide （O2-·） was inferior to Vc and TBHQ, but the clearance rate and concentration of samples showed a dose-effect relationship. In the free radicals system, phytic acid has quite strong effect on scavengting free radicals （·OH）, the clearance rate was 99.3% as the concentration of phytic acid was 1.0mg/mL. The reverting ability of Vc was equivalent with TBHQ, and were both higher than phytic acid. The reverting of several antioxidants was: TBHQ > Vc > phytic acid.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Edible oils and fats processing industry > Edible fats and oils industrial by-products processing and utilization of
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